Looking for easy griddle breakfast recipes that pack a punch of flavor and can help you to use up leftover meat in your fridge? Try a breakfast hash! This easy griddle breakfast hash uses leftover smoked brisket, but you can add in ribeye, pulled pork, or any other cooked meat that you want!
Breakfast hash has got to be one of the most underrated griddle recipes. It’s one of the easiest meals to make, it allows you to use up some of the leftovers in your fridge, and it’s dang good!
In fact, anytime that I make baked potatoes for the family, my wife has me bake a few extra so that we can use them for a hash the next morning. Just dice them up with some veggies, add in your favorite leftover cooked meat like pulled pork or brisket, and top it all off with some runny eggs.
It doesn’t get much better than that!
So when we were cleaning out our freezer recently and found a nice leftover brisket gift, we immediately knew that we were going to use it for a brisket breakfast hash. And the rest got used for another one of our favorite leftover brisket recipes, this Easy Brisket Quesadilla!
*If you want to see how I make my smoked brisket, I’ve got a full YouTube video of the process here: Smoked Brisket on the Weber Kettle (Cheat Version Plus My Secret Revealed!)
Breakfast Hash Ingredients
A traditional breakfast hash includes cooked meat, potatoes, and onions… but if you know me, you know that I love to elevate flavors and put my own spin on the traditional. So I made my brisket breakfast hash with more of a Mexican influence.
Here are the ingredients that I used for my griddle hash breakfast:
- leftover brisket
- russet potatoes
- bell peppers – I used the mini sweet tri-color peppers because that’s what I already had in the fridge.
- poblano pepper
- jalapeno pepper
- Pit Boss Southwest BBQ Rub – Or substitute your favorite seasoning
- pico de gallo
How to Make Breakfast Hash on the Griddle
Breakfast hash is a very easy meal to make on the griddle, so it’s a great dish for beginners. Here’s how to do it:
Step 1: Parboil diced potatoes.
To speed up the cooking time for this dish and to save yourself a bit of propane, you can parboil your potatoes inside on the stovetop first.
To prep the potatoes, dice them into cubes that are about 1/2″ – 3/4″ square, and then add them to a pot of boiling water. Allow the potatoes to cook and soften for about 3-5 minutes. You don’t want them to boil all the way until tender, because then they’ll get too mushy when you cook them on the griddle.
When the potatoes are parboiled, drain them and then they’re ready for your griddle.
Step 2: Cook veggies and potatoes on the griddle first.
After your potatoes are done, it’s time to finish them off on the griddle. I started cooking the veggies and potatoes first on the flat top grill, because they take the longest time to cook.
Just add a bit of your favorite cooking oil to the heated griddle surface and begin to cook the vegetables until they’re tender. You can also season the veggies and potatoes at this point with your favorite seasoning.
I used the Pit Boss Southwest BBQ Rub because I was going for a subtle Mexican flavor with my brisket breakfast hash (hence the poblano, jalapeno, and cilantro that I added), but the possibilities are endless. And don’t be afraid to season your potatoes pretty liberally. Potatoes are naturally pretty bland, so they can handle a little extra seasoning.
Step 3: Chop up your leftover meat and heat it on the griddle.
While the veggies are cooking, you can prep the leftover meat that you’ll be using for your breakfast hash. For my griddle hash, I used leftover brisket that I had in the freezer. I just thawed it in the refrigerator overnight and then tore it into bite-sized chunks.
Add your meat to the griddle and season it with your favorite seasoning.
Most of the time when I’m cooking veggies or chopped meats on the griddle, I like to add them to the heated surface and then let them cook untouched for a good 3-5 minutes. This helps them to develop a nice char and caramelization which just adds a little extra oomph of flavor.
Right before the hash is done cooking, I did the same thing… letting it cook untouched for about 4 or 5 minutes to get those extra brown bits, before giving it a final toss together.
Step 4: Cook eggs for your breakfast hash.
When the other breakfast hash ingredients are done, cook a few eggs for your hash. I like to top my hash with over easy eggs, because then when you’re eating it the yolk runs down into the potatoes and veggies.
When all of the components of your dish are done cooking, it’s time to plate it up and serve!
We just added the meat, potato, and vegetable mixture to a plate, and then served it with an egg or two right on top. You can sprinkle it with a little chopped cilantro or green onion for a bit more color and freshness. And here’s the finished dish:
This easy breakfast hash isn’t just beautiful, but it tastes fantastic, too!
Want to try this griddle breakfast on your Blackstone griddle, Pit Boss griddle, or Camp Chef flat top grill? Just print the recipe card down below and add it to your list of breakfast recipes for the griddle!
Griddle Breakfast Hash with Leftover Meat
- 3 medium sized russet potatoes diced into cubes about 1/2″ – 3/4″
- 1/2 medium sweet onion chopped
- 1/2 bell pepper chopped
- 1/2 poblano pepper de-seeded and chopped
- 1 jalapeno pepper de-seeded and diced
- Pit Boss Southwest BBQ Rub enough to season potatoes, meat, and vegetables
- about 1 pound leftover brisket chopped (or use whatever meat you have leftover)
- 4 eggs
- pico de gallo hot sauce, chopped cilantro (optional, for serving)
- Bring a pot of water to a boil over medium heat on the stovetop. There should be just enough water in the pot to completely cover the diced potatoes. When the water is boiling, add the potatoes and parboil for about 3-5 minutes until they are slightly tender but not fully cooked. Drain potatoes and set to the side.
- Preheat griddle on low.
- When griddle is hot, add a bit of your favorite cooking oil to the surface. Add the parboiled potatoes to the oil and begin to cook. Season potatoes with Pit Boss Southwest BBQ Rub (or your favorite all-purpose or Southwest blend seasoning). Allow the potatoes to cook for about 4-5 minutes on the first side untouched so they develop a nice char. Then, toss them together and continue to cook.
- While potatoes are cooking, add onions and peppers to a bit of oil on the griddle. Season the vegetables and begin to cook them the same way that you did the potatoes, allowing them to cook untouched for 4-5 minutes on the griddle before starting to sauté. Potatoes and all vegetables should be cooked at the same time on the griddle, but in separate areas.
- When potatoes and vegetables are about 75% cooked through, toss them together and continue to let cook on the griddle.
- Add chopped leftover brisket (or other cooked meat) to the griddle in a bit of oil. Season meat with your Southwest seasoning and cook until heated through.
- Combine the meat, vegetables, and potatoes and move to the side of the griddle. Scrape down the griddle surface to remove any leftover food particles or fond and make room to cook the eggs.
- Add a bit of oil or butter to the clean part of the griddle surface. Cook 4 eggs in the oil or butter, to your liking. Sunny side up is recommended for this breakfast hash.
- When the eggs are done cooking, plate your hash by adding the meat and vegetable mix to a plate. Top with cooked eggs, and then add your favorite hash toppings like hot sauce, pico de gallo, salsa, etc. Enjoy!